PREPARATION

Cook rice as directed on package. Heat canola oil and 1 tbsp of the sesame oil in a sauté pan over medium heat. Stir in garlic. Brown chicken until juices run clear, about 4 minutes per side. Remove from pan, slice into strips and set aside. Heat remaining 1 tbsp of sesame oil in a large sauté pan or wok over high heat. Stir-fry vegetables in broth and teriyaki sauce, 4 to 6 minutes. Add chicken; cook 2 to 3 minutes more. Serve each with 1/2 cup cooked rice.